참고문헌
- Bagozzi, R. P., & Yi, Y. (1988). On the evaluation of structural equation models. Journal of the Academy of Marketing Science, 16(1), 74-94. https://doi.org/10.1007/BF02723327
- Balakrishnan, B. K., Lee, S., Shuaib, A. S. M., & Marmaya, N. H. (2009). The impact of brand personality on brand preference and loyalty: Empirical evidence from Malaysia. Business Education & Accreditation, 1(1), 109-119.
- Bearden, W. O., Sharma, S., & Teel, J. E. (1982). Sample size effects on chi square and other statistics used in evaluating causal models. Journal of Marketing Research, 425-430.
- Brown, S. P., & Stayman, D. M. (1992). Antecedents and consequences of attitude toward the ad: A meta-analysis. Journal of Consumer Research, 19(1), 34-51. https://doi.org/10.1086/209284
- Cha, S. S., & Park, C. (2014). The factors of complex shopping mall influencing customer satisfaction in Korea. Journal of Distribution Research, 19(4), 91-116.
- Cha, S. S., & Park, C. (2017). Consumption value effects on shopping mall attributes: Moderating role of on/off-line channel type. Journal of Distribution Science, 15, 5-12.
- Churchill Jr, G. A. (1979). A paradigm for developing better measures of marketing constructs. Journal of Marketing Research, 64-73.
- Crosby, L. A., Evans, K. R., & Cowles, D. (1990). Relationship quality in services selling: An interpersonal influence perspective. The Journal of Marketing, 68-81.
- International Coffee Organization (2016).
- June, L. P., & Smith, S. L. (1987). Service attributes and situational effects on customer preferences for restaurant dining. Journal of Travel Research, 26(2), 20-27. https://doi.org/10.1177/004728758702600205
- Kandampully, J., & Butler, L. (2001). Service guarantees: A strategic mechanism to minimise customers’ perceived risk in service organisations. Managing Service Quality: An International Journal, 11(2), 112-121. https://doi.org/10.1108/09604520110387248
- Kandampully, J., & Duddy, R. (1999). Competitive advantage through anticipation, innovation and relationships. Management Decision, 37(1), 51-56. https://doi.org/10.1108/00251749910252021
- Kim, H. J., Kim, H. J., & Lee, S. M. (2015). The relationships between physical environment, consumer satisfaction and consumption behavior: Focused on college students. The Korean Culinary Sciences & Foodservice Research, 21(4), 325-338.
- Kim, Y. K. (2015). The effects attributes of dessert cafe selection on relationship quality and behavioral intentions. The Korean Journal of Culinary Research, 21(6), 38-48.
- Korea Economic Daily (September 6, 2016).
- Korea McNulty Business Report (2016).
- Kotler, P., Bowen, J. T., Makens, J. C., & Baloglu, S. (2006). Marketing for hospitality and tourism (Vol. 893). Upper Saddle River, NJ: Prentice hall.
- Lee, S. H. (2016). The impact of low price coffee shop service quality, brand image on revisit intention. Culinary Science & Hospitality Research, 22(3), 44-54. https://doi.org/10.20878/cshr.2016.22.3.005005005
- Lewis, R. C. (1981). Restaurant advertising-appeals and consumers intentions. Journal of Advertising Research, 21(5), 69-74.
- Lewis, R. C. (1983). Advertising and consumers' intentions. Journal of Advertising Research, 21(5), 69-74.
- Liljander, V., & Strandvik, T. (1995). The nature of customer relationships in services. Advances in Services Marketing and Management, 4(141), 67.
- Low, G. S., & Lamb Jr, C. W. (2000). The measurement and dimensionality of brand associations. Journal of Product & Brand Management, 9(6), 350-370. https://doi.org/10.1108/10610420010356966
- Morgan, M. S. (1993). Benefit dimensions of midscale restaurant chains. The Cornell Hotel and Restaurant Administration Quarterly, 34(2), 40-45. https://doi.org/10.1177/001088049303400210
- Nunnally, J. C. (1967). Psychometric theory. McGraw-Hill.
- Schroeder, J. J. (1985). Restaurant critics respond: We're doing our job. Cornell Hotel and Restaurant Administration Quarterly, 25(4), 56-63. https://doi.org/10.1177/001088048502500411
- Sheth, J. N., Newman, B. I., & Gross, B. L. (1991). Why we buy what we buy: A theory of consumption values. Journal of Business Research, 22(2), 159-170. https://doi.org/10.1016/0148-2963(91)90050-8
- Sweeney, J. C., & Soutar, G. N. (2001). Consumer perceived value: The development of a multiple item scale. Journal of Retailing, 77(2), 203-220. https://doi.org/10.1016/S0022-4359(01)00041-0
- Swinyard, W. R., & Struman, K. D. (1986). Market segmentation: Finding the heart of your restaurant's market. Cornell Hotel and Restaurant Administration Quarterly, 27(1), 88-96. https://doi.org/10.1177/001088048602700121
- Westbrook, R. A., & Black, W. C. (1985). A motivation-based shopper typology. Journal of Retailing, 61, 78-103.
- Zikmund, W. G. (1997). Business research methods. Orlando : Dryden Press.
피인용 문헌
- A Cross-National Study on Selection Attributes of Instant Noodle between China and Korea vol.26, pp.1, 2020, https://doi.org/10.1080/10454446.2019.1711483
- Senior Consumer Motivations and Perceived Value of Robot Service Restaurants in Korea vol.13, pp.5, 2018, https://doi.org/10.3390/su13052755
- The Effect of Delivery Food on Customer Emotional Response and Repurchase Intention vol.7, pp.2, 2021, https://doi.org/10.13106/kjfhc.2021.vol7.no2.1
- The Effects of User Experience Factors on Satisfaction and Repurchase Intention at Online Food Market vol.12, pp.4, 2018, https://doi.org/10.13106/jidb.2021.vol12.no4.7